Wednesday, May 19, 2010
Lady Ella and Pasta Salad Caprese
For dinner I made a light pasta salad with cherry tomatoes and fresh mozzarella. I also bought a bottle of Estimulo’s Cabernet Sauvignon to accompany the meal. Cristina brought over a bottle of wine called Layer Cake which makes me want to eat the wine instead of drink it. I love that name. I usually buy my wine at Wine Market in east Memphis. The staff there is extremely helpful and never shy of an opinion which I truly appreciate. Plus it’s next to Williams-Sonoma and Pottery Barn outlets so why not kill two birds with one stone and throw in a little home and kitchen shopping while I’m at it? When I asked the sales associate at Wine Market whether or not he’s tried Estimulo’s Cabernet Sauvignon, he said this Cabernet Sauvignon was the only one out of Estimulo’s entire collection that he liked. He said, “The rest are not even drinkable”. Now that’s the kind of candor I’m all about!
This pasta is great. With just a few ingredients, it allows the tomato and mozzarella to work their magic together in a caprese salad kind of way. Boil the pasta in water, omitting the salt. Drain, rinse with cool water and set aside to chill. Chop the cherry tomatoes and mozzarella, and mix them together in a bowl. Drizzle the mixture with olive oil; season with kosher salt, fresh cracked pepper and garlic powder. Stir and add the mixture to the pasta in a serving bowl. Add more olive oil and seasonings to your liking before you serve. You may also chose to add a little fresh basil. I had the basil chopped and ready but forgot to add it at the last minute.
Here's to the eats and beats of summer time!